Friday, May 7, 2010

Toasted Pecan Pudding

5 May 2010: My friend Betsy made this dastardly delicious (as Anne said about our meal) dessert for our girl’s (Sadies) night out. We were digging in to this incredible dish before we had our dinner. This takes no time at all to put together and the end results were: One happy crowd of Sadies!

1/2 cup butter, melted
1-1/2 cups coconut flakes
1 cup flour
1 cup chopped pecans
1/4 cup packed brown sugar
2 boxes (3.4 oz) instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container frozen whipped topping, thawed

In a medium bowl, combine melted butter, coconut, flour, pecans, and sugar.
Spread onto an ungreased 15x10 pan.
Bake at 325 degrees for 30 minutes or until lightly browned, stirring occasionally. Let cool.

Meanwhile, in a large mixing bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes.
Fold in the whipped topping.
Place half of the pecan mixture in a 13x9 pan.
Spread pudding mixture over pecan mixture.
Top with remaining pecan mixture. Chill until serving.

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